Ham and Bean Soup with Peppery Broth

Name: Ham and Bean Soup with Peppery Broth
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 pound dried navy beans; 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper (optional); 6 cups chicken broth; 2 cups diced ham; Salt, to taste; Fresh parsley, for garnish

Highlighted under: Classic Comfort Recipes

I absolutely love making this Ham and Bean Soup with Peppery Broth when the weather turns cool. The comforting aroma that fills my kitchen draws everyone in, and the richly spiced broth pairs perfectly with tender ham and hearty beans. Each spoonful warms you up while delivering a satisfying blend of flavor and nutrition. It’s a straightforward but delightful dish that I keep coming back to each autumn, perfect for cozy gatherings or even a simple weeknight dinner. Trust me, this bowl will quickly become a family favorite.

Created by

Emily

Last updated on 2026-02-14T15:50:19.132Z

Making this soup has become a cherished tradition for me, especially on chilly evenings. I’ve experimented with various spices, but the dash of smoked paprika truly elevates the flavors, giving the broth a warm and spicy kick. It's the kind of recipe that welcomes modifications based on what ingredients you have at home, making it versatile and fun.

One of my favorite tips is to soak the beans overnight. This simple step not only enhances their texture but also reduces cooking time significantly. I love garnishing the soup with fresh herbs for a fragrant finish that livens up the hearty ingredients. This soup is satisfying, yet it feels wholesome and nutritious.

Why You Will Love This Recipe
Hearty and warming for chilly days
Richly spiced broth that tantalizes your taste buds
Perfectly balanced with protein and fiber for a filling meal

The Role of Spices in Flavor Development

Spices are the backbone of this Ham and Bean Soup, elevating its taste profile beyond a standard soup. The smoked paprika adds a subtle smokiness, infusing warmth, while the black pepper and optional cayenne contribute a delightful kick. When sautéing, ensure that you toast the spices briefly with the vegetables; this step unlocks their essential oils and enhances their flavor. Keep an eye on them to prevent burning—just until you can smell their fragrant scent wafting through your kitchen.

Choosing the right spices can make a significant difference. Smoked paprika is preferable here as it complements the ham beautifully, but if you only have regular paprika on hand, feel free to use that and add a few drops of liquid smoke for richness. The cayenne, while optional, can be adjusted based on your heat preference—start with a pinch and increase according to your taste. Experimenting with spices is a fun way to make this soup your own!

Bean Preparation for Optimal Texture

Soaking the navy beans overnight is crucial for ensuring they cook evenly and achieve the right texture. If you're pressed for time, a quick soak can also work: boil the beans for a few minutes and let them sit for an hour before draining. This softens their skins, allowing them to absorb flavors more readily during cooking and preventing them from splitting in the pot. A simple tip is to taste the beans after about 45 minutes of simmering; they should be tender but not mushy.

If you find yourself without dried navy beans, great alternatives include great northern or cannellini beans, which will offer a similar texture and taste. For canned beans, rinse them well and add them to the soup during the last ten minutes of cooking—this helps keep their shape while heating them through. Regardless of the bean type, keep an eye on the cooking time as it varies, ensuring you achieve the perfect consistency for a hearty soup.

Serving Suggestions and Variations

To elevate your Ham and Bean Soup experience, consider serving it with crusty bread or buttery cornbread to soak up the flavorful broth. A sprinkle of fresh parsley not only adds a pop of color but can also enhance the dish's overall flavor. If you want to take it a step further, a drizzle of olive oil or a dash of vinegar right before serving can brighten the flavors and give a gourmet twist.

Feel free to customize the soup with additional vegetables like spinach, kale, or even diced tomatoes for added nutrition and color. If you're making a larger batch, this soup freezes beautifully; just allow it to cool completely before transferring to airtight containers. It can be stored in the freezer for up to three months. When you're ready to enjoy it again, simply reheat on the stove until warmed through, adding a bit of broth or water if needed to reach your desired consistency.

Ingredients

Ham and Bean Soup Ingredients

1 pound dried navy beans
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
6 cups chicken broth
2 cups diced ham
Salt, to taste
Fresh parsley, for garnish

Instructions

Prepare the Beans

Soak the beans overnight in plenty of water. Drain and rinse before using.

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.

Add Spices and Ham

Stir in smoked paprika, black pepper, and cayenne pepper if using. Add the diced ham and cook for another 3 minutes.

Combine with Broth and Beans

Pour in the chicken broth and add the soaked beans. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the beans are tender.

Season and Serve

Taste and season with salt. Serve hot, garnished with fresh parsley.

Pro Tips

For an even richer flavor, consider adding a bay leaf while simmering the soup and removing it before serving. If you prefer a thicker consistency, blend a portion of the soup and return it to the pot.

Storage and Make-Ahead Tips

This Ham and Bean Soup not only tastes better the next day as the flavors deepen, but it also makes excellent leftovers. Store any uneaten portions in an airtight container in the fridge for up to four days. For longer storage, portion into freezer-safe bags or containers and freeze. When reheating, do so gently on medium-low heat to avoid burning the bottom. Stir occasionally and add a splash of broth if the soup thickens more than you like during storage.

If you're planning to make the soup ahead of time for an event, cook the beans and broth separately. You can sauté the vegetables and spices, then cool and refrigerate them. When ready to serve, combine everything and simmer until heated through, ensuring unique flavors remain fresh and vibrant without overcooking any ingredients.

Troubleshooting Common Issues

If your beans seem to take an unusually long time to cook or remain tough, it could be due to age. Older beans might have lost moisture and won't soften easily. To test their age, soak and cook a small batch before preparing the entire recipe. Should you find them unyielding, adding a teaspoon of baking soda during the cooking process can help tenderize them, but use this sparingly to avoid a soapy flavor.

Should the soup turn out too thick after cooking, you can easily thin it out by adding more chicken broth or water, a little at a time, until you reach your desired texture. Conversely, if it’s too thin, allow the soup to simmer uncovered for a few additional minutes to evaporate excess liquid and concentrate the flavors. This technique is not only practical but also enhances the soup's richness.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, you can use canned beans to save time. If using canned, simply skip the soaking step and reduce the simmering time to about 15-20 minutes.

→ What can I substitute for chicken broth?

You can use vegetable broth for a vegetarian option or water, though the flavor may be less robust.

→ How long does this soup last in the fridge?

The soup can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container.

→ Can I freeze this soup?

Absolutely! This soup freezes well. Allow it to cool completely, then transfer to a freezer-safe container and store for up to 3 months.